HomeMy WebLinkAboutThe Exeter Times-Advocate, 1968-12-19, Page 10A honeymoon spent in
Michigan followed the recent
wedding of Lucinda Thse
Bowerman, daughter of Mr. and
Mrs. Fred A. Bowerman, RR 3
Lucan, and Robert Henry
Forrest, son of Mr. and Mrs.
Cooper Forrest, Exeter.
Pastor Ivor Bodenham
officiated at the double-ring
service in Emmanuel Baptist
Church, Exeter, decorated with
mauve and white mums. Mrs.
Florence Keyes, Exeter was the
organist.
On the arm of her father, the
bride wore a floor-length gown
of white poid des veil featuring
long sleeves and a slight empire
waistline highlighted by a bow.
The train, caught at the
shoulders with two bows, was of
poid des veil with deep scalloped
Trivitt ACW
names slate
The Christmas meeting of the
ACW of Trivitt Memorial Church
was held December 10 in Trivitt
.Hall.
A potluck supper was
enjoyed by members and friends
followed by a devotional period
and business session with the
president, Mrs. Ralph Genttner
presiding.
In appreciation of her faithful
service during their time in
Exeter, Mrs. Seegmiller was
presented with a gift by Mrs.
Murray Greene. Mrs. Seegmiller
' thanked the members and
wished them every success in
their work.
She later showed pictures of
the recent trip she and Rev.
Seegmiller enjoyed in England
and the European countries.
Elected to office for 1969
were past president, Mrs. Ralph
Genttner; president, Mrs. Andy
Carter; secretary, Mrs. Nelson
Wells; treasurer, Mrs. Wm
Middleton; Living Message, Miss
Marian Bissett; Social Service,
Mrs. Murray Greene; Dorcas,
Miss Verna Greenlee; sick and
shut-ins, Mrs. Chas. Poore;
Prayer Partner, Mrs. Les Gibson.
Caven WMS
elect officers
The annual meeting of Caven
WMS was held at the Church.
Officers for 1969 were
installed by Mrs. E. Moore as
follows: past president, Mrs. Wm
Sillery; president, Mrs. Cliff
Ersman; vice-president, Mrs.
Carmen Cann; secretary, Mrs. T.
Pryde; treasurer, Mrs. N.
Stanlake.
Friendship and service, Mrs.
A. Moir; supply, Mrs. L. Learn;
Glad Tidings, Mrs. R. Oke;
Home Helpers, Mrs. L. Kirk;
literature and library, Mrs. E.
Johnston; life membership, Mrs.
A. Whilsmith; pianist, Mrs. H.
Strang; auditor, Mrs. J. Taylor.
After the meeting ,lunch was
served by Mrs. Cann and her
committee. Mrs. Rozendal was
hostess for the meeting.
Mr. & Mrs. Terry Arrnishaw,
Bagotville Quebec, have
returned home after spending a
Week With the latter's parents,
Mr. and Mrs. W.G. Appleton.
Mrs. San Hendrick has
returned to her home from a
four-month trip to Vancouver"
and Victoria, BC. Her son-in-law
and daughter,• Mr. & Mrs. Jerry
Drysdale, Kenora, returned with
her to spend two Weeks.
Mr. & Mrs, W. Hawley),
Hamilton, spent the weekend
with Mr. & Mrs. Bill Marshall.
Blueberries, gooseberries,
dranberties and currants may
be frozen Without sugar, Or syrup,
Or liquid iniist used sooner
than ordinarily.•
GIFTS!
FOR HER
Chanel Cologne
Tigress
... $4.00, 4.50, 6.50
$2.75, $4.00 sets
$2.75, $4.00 Woodhue
Wind Song ....
Evening in Paris
Creme Sachet $3.00
... $1.50, 2.50, 2.75
fir
-1.14V+0 ilk 01
FOR HIM
Brut $1.00, 5.95, 9.00
Old Spice . $3.00, 3.50, 1.75
Burley $1.75, 2.00, 5.50
Black Watch $4.75, 6.00, 6.50
.askilb,.‘ 'Prep,
CANDY
Smiles & Chuckles
Turtles $2.10
2 lb. Assorted $3.30
1 lb. Assorted ....... $1.65
Bavarian Mint .... $1.90
Miniature 0.1“.110•••••iii.• $2.25
,
6
•-"" .
) • 11
PHONE 235-1570 EXETER
rt
rs
111!41F.O.PpMergeltrovisioNvxxt*rea•litevivointegpseolilkIM
edifidemosReceice
CHOCOLATE REFRESHERS.
SIFT togePler all-purpose flour, teaspoon soda,
1/2 teaSpoon Salt.
COMINF8, 11/4 cup cut dates, 3/ cup Packed hrown
sugar 1/2 cup butter and ,./2 p up water in a saucepan,
'COOK, stirring, Pften dates aPften.
STIR in one 6-9z. package (1 cup) semi-sweet
chocolate chips.
BLEND in 2 beaten eggs and mix well.
ADD dry ingredients alternately with 1/2 cup orange
juice and 1/2 cup milk, Blend well.
STIR in 1 cup chopped walnuts. Spread in a 15" x
10" greased pan.
BAKE at 850 degrees for 25 to 30 minutes.
(If frosting is desired, use icing sugar and orange
juice.)
- Mrs. Hugh Morenz
SAUERKRAUT SALAD
1 large can sauerkraut
1/2 cup chopped celery
V2 cup chopped green pepper
V2 cup chopped onion
1 small tomato (cut in pieces)
1 cup sugar
1/2 cup vinegar
1/4 cup salad oil
Drain kraut and toss with salad oil. Boil sugar and
vinegar together about 5 minutes and let cool. Mix
remaining ingredients into kraut-salad oil mixture and pour
cooled dressing over top of all. Let stand for 12 hours.
Good any time of the year but especially nice at Christmas
with red and green of tomato and pepper.
- Mrs. Hugh Morenz
ICEBOX CAKE DESSERT
2 cups sugar
2 egg yolks
1 cup butter
2 cups crushed pineapple
1 cup chopped nuts (not peanuts)
1 tsp. vanilla
1 lb. vanilla wafers (crushed)
Cream butter and sugar, beat until fluffy and add egg
yolks one at a time. Beat. Add pineapple slowly. Add nuts
and vanilla. Pack half of wafer crumbs in flat pan, add
pineapple mixture and top with remaining crumbs.
Refrigerate overnight. Serve cold with whipped cream.
(Half the recipe fills an 8" x 8" pan and serves from 6 to 8
people.)- - Mrs. Erma Krueger
CRANBERRY TARTS
1 cup chopped dates
1/3 cup chopped nuts
11/2 cups cooked cranberry sauce.
Mix well and bake in raw shells. Delicious with a dab
of whipped cream.
- Mrs. Hugh Morenz
UNBAKED FRUIT CAKE
Bake a spice, white, yellow or chocolate cake mix.
Cool and crumble into a large pan.
Add following fruit to crumbled mix:
4 cups candied mixed fruit
1/2 cup each of whole red and green cherries (candied)
11/2 cups seeded raisins
1 cup cut dates
4 cups walnut or pecan halves
Heat in double boiler 1 pound of marshmallows and 3
tablespoons of milk until melted. Add to the cake mixture.
Stir until blended and pack tightly in a foil lined pan and
keep in the refrigerator. - Mrs. Hugh Morenz
1
3
PARTY
PERCOLATOR
Keeps coffee piping hot for hours. Automatic time-temperature con-trol. REG. $23.75
P.
_}.0s,rmAS
G SPE CIAL,
995
30 CUP
Shop of home
.PreeChristmas. Clear-au ti
PLATE` GLASS
11M ORS
$29 9$ $45.00.
24" .K.?,C.$10 95.
$29.95 7 .($()." _40"
AS SEEN
ON TV . . .
Veg-O-Matic
t $9 95
Hair Wiz
$2"
Country & Western
Records $3 50
Fisher Hardware
MAIN ST. EXETER
SLAVIA .177 CAL .
PELLET RIFLE
psARLICE 88
REG. $14.25
Break action breech
for fast, easy load-
ing, rifle barreled
for accuracy.
Heavy duty spring
for maximum
power.
9`
w...,ialskzIX-;iii:44443%4WextWAhmtga•g*att;isAht,90exciess•tAia• Uzi•A zilI4voiwgziww:emtrzttuttmigrwAto.xitgAivimITAwt t%M.; cmrtzMi
PR
O. 1.ritTir 0!.C.IfEAr.0147,1.tritigICOKW.C.11.0it04:0;.07'...:WIPARAIR.R.O.107freRg!.1.6PrArtIC.C.0ittr.10:10"itfri?.10it0:1PIRRACCCWICC.WitOiWgt
ORDER TODAY
OVEN READY
Fresh Hayter
Turkeys
Hens
554 La.
14-16 LB.
Toms
484 LB.
Cli• t, FRESH GRADE 'A '
t Roasting Chickens. 554
SCHNEIDERS
ti Minced Ham LB. 594
MAPLE LEAF SWEET
• SWEET SMOKED, RINDLESS
t Bacon DEVON VAC PACK LB. 794
Cottage Rolls PIACKsLEDLB
i.$ MAPLE LEAF
it Sausage Meat L. 394
FRUITS & VEGETABLES
JUMBO CALIFORNIA
294 • CELERY STALKS
INDIAN RIVER WHITE OR PINK
NIBLETS CORN GREEN GIANT
PINEAPPLE.
JELLY DESSERTS SHIRRIFF'S
CRANBERRY SAUC
TOMATO JUICE HEINZ
48 OZ. TINS FANCY 394
MIXED NUTS TIP TOP
JS 794
MARSHMALLOWS woNDERFooD 1 LB PKG . 354 EA. 3/$1.00
MARGARINE ELI
RINTS 4/$1.00
POTATO CHIPS HOSTESS
13 OZ. FOIL FRESH
594
CHEESE SLICES SWI FT'S PREMIUM 8 OZ. 3/$1.00
BEANS STOKELY'S FANCY GREEN OR GOLDEN WAX 14 OZ. TINS 2/394
STOKELY'S HONEY POD
PEAS
14 OZ. TINS 3/67
STUART HOUSE
FOIL WRAP
12"x25' ROLL 2/694 ,
SWIFT'S BROOKFIELD
CHEESE
BOXES. $1.29
STOKELY'S FANCY, . MITCHELL'S
APPLE JUICE
TIN 3944802.
AYLMER GHERKINS
PICKLES
15 OZ. JAR 394
PUMPKIN
28 O
TIN
Z, 254
12 OZ. TINS
LEE'S CRUSHED
E WHOLE OR JELLIED 14 OZ. TIN 2/490 OCEAN SPRAY
19 OZ. TIN 2/394;
FREE HOCKEY COIN as
3 OZ, ALL FLAVOURS 3/29iti
• GRAPEFRUIT 48's 5/390
citi SUNKIST NAVELS
• TANGERINES 29
c4 ZIPPER SKIN SIZE 210's
DOZ..
• ONTARIO NO 1 TABLE
25 BAG 794 • POTATOES
FROZEN FOOD
MIXED VEGETABLES SUPREME FANCY
FISH STICKS HIGHLINER HADDOCK.
ICE CREAM CLOVER CREAM h GALLON
• ORANGES 113's DOZ. 694
494 ;
590
890 ;
2 LB. POLY
14 OZ, PKG.
.. MAXWELL HOUSE MONARCH
qg COFFEE •FLOUR
‘.. 10 OFF LABEL CAKE AND PASTRY
I i LB. BAG 711 0 7 LB, BAG 834 , 4 4 44 4.4 ifitif .4 410 4 4 4141441.444w1.44 4 440,41owhiomo4404444kokokodlko 41.;.0 do .04 di 4 .:0 4 4 4 4 tk:
Pot. 10; TimesAdVoca December 19, 1908
(photo by Rudy Engel)
MR. AND MRS. ROBERT HENRY FORREST
Couple wed recently
lace around the edges. She wore
a two-tiered elbow-length veil
and carried a mauve orchid on a
white Bible.
Bridal attendants were Mrs.
Pauline Bailey, Toronto; Miss
Judy Coward, Woodham; and
Miss Wendy Bowerman, London.
They were gowned alike in
mauve chiffon over taffeta
styled with short sleeves and
empire waistlines. White
elbow-length gloves and mauve
chiffon over taffeta bow
headdresses completed their
ensembles. They carried cascades
of white mums sprayed lavender.
Dave Capling, Mitchell, was
best man. Glen Stires, Exeter,
and Doug Coward, Woodham,
were ushers.
The wedding dinner was
served at the Hensall Hotel and
an evening reception was held at
the Hensall Community Arena.
For travelling, the bride
donned a mauve wool dress,
deep purple coat trimmed with
white fur, white fur hat, black
gloves, bag and shoes and a
mauve orchid corsage.
They well reside in Exeter.
Sorority party
views slides
Beta Sigma Phi Sorority held
its annual Christmas party at the
home of Mrs. Ross Tuckey with
Mrs. Peter Raymond, Mrs. Don
Webster and Mrs. Bill Schaeffer
as co-hostesses.
Each committee contributed
a number to the program. Mrs.
Bob Russell showed a film on
the Holy Land where she had
visited, and Mrs. ' Chan
Livingstone showed pictures of
last year's Christmas party.
Santa arrived and distributed
Christmas gifts and each girl
discovered who her secret pal
had been for the year.
With SHIRLEY J. KELLER,
I had a couple of wonderful
letters last week from twe Tea 'n
Topic readers, as well as a
telephone call from a gal with a
stain to remove from a sheepskin
rug.
I'm afraid I wasn't of much
help to the girl with the spot to
remove (the booklet I haYe deals
with everything, it seems, but
sheePsiciu rugs) and the two
letters were more of a helpful
nature than anything else, but I
did want everyone to know how
much I appreciated the interest
of this trio of ladies.
Writing a column like this can
be like composing a letter to
friends-especially if you are
rewarded from time to time with
some kind of correspondence in
return. How can I know what to
write about if I have no idea
what you like to read?
To date though, I'm more
than pleased with your response
to this space. Please, keep the
calls, letters, recipes and cheery
"hello's" coming in the New
Year. *
One letter came from Mrs. H.
Sparling in Walkerton who sent
along a recipe for Holiday
Punch. This one is something ,
different again from the ones we
had previously so I will print it
here for your benefit.
By the way, this recipe
sounds very much like a punch
recipe I used once for a teenage
party I was hosting. Although
I've since lost track of that
particular recipe I remember the
ingredients were similar to
these-and that the punch was a
real success with the kids.
HOLIDAY PUNCH
1/2 cup water
1 cup white sugar
1 tsp. grated lemon rind
2 cups orange juice
V2 cup lemon juice
1 8-oz. battle grape juice
1 cup tea (optional)
1.8-oz. bottle gingerale
Mix first seven ingredients
together. Just before serving add
gingerale and enough water to
make two quarts.
NOTE: Don't omit the tea
unless you have a particular
aversion to it. Most punch with
tea has a distinctive taste your
guests will appreciate. Use cold
well-brewed tea, of course.
And many thanks to Mrs.
Sparling for the recipe. * * *
The second letter was from
Mrs. D.R. McCaffrey in Exeter.
Mrs. McCaffrey expressed a hope
that Tea 'n Topics would
provide her with a formula for
making those colorful fire logs
which burn so brightly in some
fireplaces at Christmas.
I. •know exactly the ones you
mean, Mrs. McCaffrey, but not
being a fireplace owner myself I
have never investigated their
manufacture. I do recall they are
made from tightly rolled
newspapers and soaked in some
solution before being dried for
use in the fireplace.
Mrs. McCaffrey realizes it is
now too late to make these logs
for Christmas but she would
appreciate it if some of you gals
out there would send the
instructions along to Tea 'n
Topics anyway. She notes these
logs are interesting any time the
fireplace is in use.
.agree. fact, ..thlng$ ly,9*
out .1,}f011, I may have :a fireplace
to We next chrigrflaa and it
would be great to have this
11.911r-hPW,.
Please, The SQS is out. can
anyone help?
I have Also heen asked .to,
verify a statement in this column
la$t week ,concerning juices.
defined as concentrate and those.
which are reconstituted.
I note that according 'W. my
informants, Ron and Shirley
Braid in Dashwoed, -Concentrate
juices in the tins on the grocers'
shelves were made from
concentrated fruit (that is pure
juice from oranges ''and
.grapefruit, for instance) with
Water added, •
Reconstituted juices, I w.a .$ ,
told were made from water and.
flavorings,.
,got on the telephone
Monday and spoke to Susan
Heard, home economist for the
county of Huron. Although Miss
Heard was not absolutely certain
of the differences, she Promised
to inquire at a conference she is
attending this week with other
home economists from Ontario.
I .also telephoned the
Centralia College of Agricultural
Technology, home economics
department. Miss Molly McGhee,.
director, told me there are
various methods used to process
oranges and other fruits for
drinking.
She admitted she was not too
familiar with all the different
methods used by commercial
canners and suggested I write to
Miss Ruth M. Moyle, Ontario
Food Council, Department of
Agriculture and Food,
Parliament Buildings, Toronto.
I have done this and now
await replies from Miss Moyle
and Miss Heard. * * *
In my conversation with Miss
McGhee, I learned that
nutritionists ,who have studied
these things claim that the
frozen orange juice concentrate
is the best source of vitamin C -
the cementing substance in the
body, according to Miss
McGhee. '
In some cases, the frozen
juice even outshines fresh
oranges for vitamin C. content -
especially where oranges have
been transported aboard trains
from Florida or California and
subject to a variety of
temperature changes.
Miss McGhee noted that
- Please turn to page 15